Best grill to buy in US to make Seekh Kabab if I already have seekhain.

[HasanA]

Best grill to buy in US to make Seekh Kabab if I already have seekhain.

 

[PetroDollars]

you just need an open steel pot filled with coals, like a BBQ.
Grills aren't made for seekh kebab, your better off going for a bbq, where the grill can come off.

 

[DeadBall]

Arey bhai seekhain are the least important part, it's like saying what more do you need to drive in F1 just because you got the jumper suit.

Just get any charcoal grill, cheaper 20-30 dollar ones would do to gain practice on. Main thing when grilling is getting an eye for when the meat is ready. As Petrodollars mentioned you don't need the grill for seekh kebab.

The hard part is getting the mixture right, plus the coal red hot etc.

http://www.nilouferskitchen.com/2017/04/seekh-kebab.html This site has a pretty good recipe but in the end its all about trial and error, you will most probably know when the meat is done but just in case in the beginning you can have a meat thermometer just to be safe that the inner temperature reads 155-160 F when cooked.

To summarize you can almost grill on anything with just coal and you will learn with trial and error so don't sweat it.

 

[Giannis]

You can make it on the stove.

Cost: $0

 

[Nadeemp]

4 bricks will do the job.

 

[Colorblind Genius]

There are quite a few on Amazon if you search "Rectangular Grill",

Here is one for example. I have the same kind.

https://www.amazon.com/Outdoor4less...60f66&pd_rd_wg=OuMVn&pd_rd_i=B07D1D1Z1X&psc=1


However, remember, the trick is how to BBQ kafta (Qeema) kabab.

Your "Seekhayn" must be the flat kind, and you must not cook one side for very long or else it will start breaking apart.

The trick is, place the kabab on grill, let it cook just for a little bit and turn the skewers so that the other side is cooked too. Both sides of the kabab must be cooked together.

If you you don't turn the skewers quickly and keep cooking one side, it will break and fall apart.

 

[Colorblind Genius]

And make sure that qeema is pretty firmly pressed on the flat skewers, otherwise, a loosely put minced meat on the skewers will also fall apart. Some people add some extra fat in the ground beef or chicken so that it sticks better on the skewers.

Many people chop the hell out of onions and drain out all the water to make sure Qeema sticks on the skewers.
Some people also put the Qeema in a strainer type of pot and leave for a couple of hours so that all the water is drained before adding any other ingredient.

There are many, many recipes for different flavors, which is the easy part. The hardest part is not to let the kabab fall apart while grilling.

Also, make sure you grill on medium heat. A very high heat will quickly burn the meat from outside while it will remain someone uncooked from the inside.